Cheonggukjang (fast-fermented soybean paste)

청국장 cheonggukjang

Flavor and role

A paste of boiled soybeans fermented briefly for 2-3 days, with a strong aroma and sticky, stringy threads. Long boiling reduces the beneficial bacteria, so it goes in last.

Typical dishes and uses

Cheonggukjang jjigae, cheonggukjang bibimbap

Substitutes

Mashed natto with a little doenjang is similar (1 pack natto + 1 tsp doenjang).

Storage

Refrigerate 1-2 weeks; frozen in single portions, it keeps 3 months.

Main countries

Korea

Updated 2026-10-10